Scoopable dough and products resulting therefrom

ABSTRACT

A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at, least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

This application is a continuation of application Ser. No. 09/898,773,filed Jul. 2, 2001 now U.S. Pat. No. 6,436,458, which is a continuationof application Ser. No. 09/523,133, filed Mar. 10, 2000 now abandoned,which applications are incorporated herein by reference.

FIELD OF THE INVENTION

The invention is generally directed to a scoopable dough that can bestored at temperatures suitable for freezing and at temperaturessuitable for refrigeration. More specifically, the invention is ascoopable dough that includes flour, water, a protein supplement, ashortening, a humectant, and a leavening system with at least a portionof the leavening system encapsulated, and the scoopable dough hasdesirable viscoelastic properties.

BACKGROUND OF THE INVENTION

Ready-made doughs that are storage stable at freezing or refrigerationtemperatures are desirable for commercial and home baking. They minimizea cook's preparation time and are easy to use. Examples of refrigerateddoughs are known and include, for example, U.S. Pat. No. 4,526,801; U.S.Pat. No. 3,879,563; and U.S. Pat. No. 4,381,315. These refrigerateddoughs are typically packaged and stored in a can. They are alsotypically limited to storage at refrigeration temperatures and cannotalternatively be stored at freezing temperatures.

Yet it can be desirable to have a dough that can be stored at bothrefrigeration and freezing temperatures. For example, a dough can beshipped frozen and stored frozen prior to use. Alternatively, a doughcan be shipped frozen, stored frozen, and then refrigerated prior touse. Further, a dough can also be shipped under refrigerated conditionsand then stored.

To prepare a dough that can be refrigerated and frozen, the generalproblems that arise from refrigeration and freezing should be addressed.For example, doughs that are refrigerated or frozen can prepare productsthat are doughy or gummy in texture or that result in less thandesirable leavening due to premature reaction of the leavening system.Refrigerated and frozen doughs can also have the problems of doughgraying and susceptibility to microbial contamination.

Thus, it is desirable to develop a dough that can be stored at freezingand refrigeration temperatures and that can still provide desirablebaked products.

SUMMARY OF THE INVENTION

A scoopable dough of the invention is shelf stable without storage undera vacuum at freezing temperatures and refrigeration temperatures. Thedough is shelf stable at freezing temperatures for between about 2months and about 6 months. Moreover, after thawing, the dough is shelfstable at refrigeration temperatures for between about 1 day and about 7days.

A scoopable dough of the invention has desirable viscoelasticproperties. These properties can include dough consistency and torqueprofile. In one embodiment, the dough has a dough consistency of betweenabout 300 B.U. and about 1,200 B.U. In another embodiment, the dough hasa torque profile of about 0.3 N·cm to greater than about 3 N·cm.

A scoopable dough of the invention includes flour, a protein supplement,a shortening, a humectant, a leavening system, and water. The flour andwater can be in a flour-to-water ratio of between about 2:1 and about1:1.

A scoopable dough of the invention can include ingredients suitable forcontrolling darkening of the dough (i.e., dough graying) such as, forexample, flour having low polyphenol oxidase activity, flour having aflour enrichment with all reduced iron, a binder of metal ions, anorganic acid, and the like.

A scoopable dough of the invention can control free water by the use ofa humectant, absent the use of a hemicellulose compound such as a xylancompound.

A scoopable dough of the invention can be packaged without deoxygenatingand hermetically sealing the package.

A scoopable dough of the invention can be packaged in a bucket.

A baked product can be prepared from a scoopable dough of the invention.

A method for preparing a scoopable dough of the invention includesblending all dry ingredients to form a mixture of dry ingredients andmixing water with the mixture of dry ingredients to form a dough.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates the torque profile collected for a preferredformulation of a scoopable dough of the invention.

FIG. 2 illustrates preferred formulations of a scoopable dough of theinvention as determined by Farinograph and Haake measurements.

DETAILED DESCRIPTION OF THE INVENTION

The invention is directed to a dough suitable for preparing a bakedproduct having a crisp outer crust and a tender interior. A dough of theinvention at refrigeration temperatures is typically scoopable. The term“scoopable” refers to a dough having a consistency between that of acookie dough and a batter. That is, a scoopable dough of the inventionis firm enough to retain its shape upon baking but thin enough to relaxsomewhat during baking to create, for example, a rough-texturedappearance. A scoopable dough of the invention typically has desirableviscoelastic properties, for example, desirable dough consistency ordesirable torque profile.

More particularly, a scoopable dough of the invention typically has adough consistency from between about 300 B.U. and about 1,200 B.U.(Brabender Units) within 10 minutes of mixing the dough. This propertycan be determined by making a Farinograph measurement. (See TheFarinograph Handbook, Locken et al. (ed.), American Association ofCereal Chemists, Inc. (1972) for a general discussion of Farinographs.)

Preferably the dough consistency ranges from between about 400 B.U. andabout 1,000 B.U. and more preferably between about 500 B.U. and about800 B.U within 10 minutes of mixing the dough. Similarly, a scoopabledough of the invention can have a torque profile of about 0.3 N·cm togreater than about 3 N·cm, preferably between about 0.6 N·cm and about2.8 N·cm, and more preferably between about 0.9 N·cm and about 2.5 N·cmwithin 10 minutes of mixing the dough. This property can be determinedby making a Haake measurement using a transducer head of 3 N·cm. When a3 N·cm transducer head is used, a torque profile greater than 3 N·cmcannot be identified more specifically than greater than 3 N·cm.

A scoopable dough of the invention is shelf stable without storage undera vacuum. “Without storage under a vacuum” refers to packaging orstoring the scoopable dough of the invention in a container withoutdeoxygenating and/or hermetically sealing the container. “Shelf stable”refers to the scoopable dough of the invention being suitable forstorage at refrigeration and freezing temperatures without the doughbreaking down by, for example, microbial contamination, failure of theleavening system, etc. and becoming unsuitable for consumption.

A scoopable dough of the invention can be stored frozen for up to abouttwo months, preferably up to about four months, and more preferably upto about six months. Temperatures suitable for freezing a scoopabledough of the invention include, for example, less than about 30° F.,preferably less than about 10° F., and more preferably less than about−10° F. After being frozen, a scoopable dough of the invention can bethawed at temperatures of between about 30° F. and about ambienttemperature, preferably between about 35° F. and about 45° F. and morepreferably between about 38° F. and about 42° F.

After thawing, a scoopable dough of the invention can be refrigerated attemperatures of between about 30° F. and about 50° F., preferablybetween about 35° F. and about 45° F., and more preferably between about38° F. and about 42° F. until the dough begins to break down such as by,for example, the leavening system failing. The time period forrefrigeration after thawing can be up to about seven days and preferablyfor between about one day and about four days. Preferably a scoopabledough of the invention can be refrigerated for up to about two days,more preferably up to about three days, and even more preferably up toabout four days.

A scoopable dough of the invention can be baked to prepare a variety ofbaked goods. A scoopable dough of the invention is typically useful forpreparing chemically-leavened wheat dough products. Baked products thatcan be prepared by a scoopable dough of the invention include, forexample, cut biscuits, drop biscuits, dumplings, flat bread, crackers,pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts,coffee cake, quick bread, scones, cobbler-type crust, and the like.Preferably a baked product prepared by a scoopable dough of theinvention includes drop biscuits, dumplings, and scones.

Composition

A scoopable dough of the invention includes flour, water, a proteinsupplement, a shortening, a humectant, and a leavening system.

Flour

The dough of the invention includes a grain constituent that contributesto the structure of the dough. Flour is a grain constituent that isfrequently used in baked goods. Suitable flours include hard wheatflour, soft wheat flour, corn flour, high amylose flour, low amyloseflour, and the like. Different grain constituents lend differenttexture, taste, and appearance to a baked good. For example, a bakedproduct made from a dough with hard wheat flour will have a coarsertexture than a baked product made from a dough with soft wheat flourbecause hard wheat flour contains higher amounts of gluten.

A scoopable dough of the invention preferably includes soft wheat flourwith gluten supplementation or a combination of hard wheat flour andsoft wheat flour. Preferably the ratio of soft wheat flour to hard wheatflour is between about 2.2:1 and about 4:1, more preferably betweenabout 2.4:1 and about 3.8:1, and even more preferably between about 3:1and about 3.6:1.

A scoopable dough of the invention can also include a flour with lowpolyphenol oxidase activity. This type of flour can be effective againsta scoopable dough of the invention losing its natural color andbeginning to darken.

A scoopable dough of the invention can include flour enrichments havingiron that is substantially all reduced. This type of flour enrichmentcan be effective against a scoopable dough of the invention losing itsnatural color and beginning to darken.

A dough of the invention typically includes an amount of flour effectiveto provide structure to the scoopable dough. That is, a scoopable doughof the invention includes flour in an amount effective to: providedesirable dough consistency. The amount of flour should not be so highthat the dough becomes nonscoopable and should not be so low that thedough is too thin to retain its shape. A dough of the invention caninclude flour in an amount of between about 30 weight percent and about51 weight percent, preferably between about 22 weight percent and about48 weight percent, and more preferably between about 36 weight percentand about 45 weight percent.

These flour amounts are based on flour having about 9 weight percent toabout 11 weight percent moisture, about 8 weight percent to about 15weight percent wheat protein, and about 0.4 to about 0.6 weight percentash. One skilled in the art having read the specification wouldunderstand that flour amounts suitable for use with a scoopable dough ofthe invention can vary depending on the characteristics of flour used.

“Weight percent” as used herein is based on the total weight of thecomposition unless indicated to the contrary.

Water

A scoopable dough of the invention also includes water, The amount ofwater should be effective to provide a desirable dough consistencysuitable for a scoopable dough. The amount of water should not be sohigh that the scoopable dough cannot retain its shape and should not beso low that the dough is nonscoopable. Typically a dough of theinvention includes flour and: water in a flour-to-water ratio in a rangeof between about 2:1 and about 1:1, preferably between about 1.9:1 andabout 1.2:1, and more preferably between about 1.8:1 and about 1.4:1.

Protein Supplement

A scoopable dough of the invention includes a protein supplement toprovide structure to the dough. A protein supplement can contribute to abaked product prepared from a dough of the invention having a crisp,brown outer surface as well as a tender interior that is moist but notdoughy. Protein supplements that provide these characteristics cangenerally be used. A suitable protein supplement can include proteinsresulting from amino acids such as, for example, glycine, alanine,leucine, isoleucine, valine, phentolamine, turicine, tryptophan,proline, methionine, cystine, serine, threonine, asparagine, glutamine,histidine, aspartic acid, glutamic acid, lysine, and arginine. Othersuitable protein supplements include, for example, α-keratin, collagen,fibroin, sclerolin, myosin, actin, carboxypeptidase, trypsin, ovalbumin,cascin, and the like.

A scoopable dough of the invention preferably includes, for example, adairy protein, an egg protein, or a wheat protein. Examples of suitabledairy proteins include whey, soy protein, caseinate, buttermilk,buttermilk solids, and nonfat dry milk. Examples of suitable eggproteins include albumin. Examples of suitable wheat proteins includethose derived from flour or gluten. A scoopable dough of the inventionpreferably includes caseinate, albumin, whey protein concentrate, nonfatdry milk, buttermilk, or a combination thereof. In one embodiment, thescoopable dough of the invention includes a protein supplement having acombination of albumin and caseinate. In another embodiment, thescoopable dough of the invention includes a protein supplement having acombination of wheat protein and caseinate.

The scoopable dough of the invention includes a protein supplement in anamount effective to provide a baked product having a crisp exterior anda moist but nondoughy interior. The amount of protein supplement shouldnot exceed an amount that would provide a tough, crumbly baked product.Yet the amount of protein supplement should not be so low that ascoopable dough provides a baked product haying a gummy, doughy texture.A scoopable dough of the invention typically includes a proteinsupplement in a range of between about 0.5 weight percent and about 4weight percent, preferably between about 0.75 weight percent and about3.5 weight percent, and more preferably between about 1.0 weight percentand about 3 weight percent.

In one embodiment, a scoopable dough of the invention includes a proteinsupplement having a combination of albumin and caseinate. Albumin can bepresent in an amount of between about 0.3 weight percent and about 1weight percent, preferably between about 0.4 weight percent and about0.9 weight percent, and more preferably between about 0.5 weight percentand about 0.8 weight percent. And caseinate can be present in an amountof between about 0.3 weight percent and 1 weight percent, preferablybetween about 0.4 weight percent and 0.9 weight percent, and morepreferably between about 0.5 weight percent and about 0.8 weightpercent.

Shortening

A scoopable dough of the invention also includes a shortening.Shortening contributes to a baked product having desirable palatability,physical texture, physical form, and overall aesthetic appeal. Theshortening generally provides a baked product with a tender, soft,fluffy mouthfeel; a light, flaky texture; and a crisp outer crust with aglossy appearance. Shortening can also contribute to the volume andgrain of a baked product.

Shortening can be natural, for example, animal or vegetable shortening,or synthetic. Shortening generally includes fats and fatty oils, whichare made of predominantly triesters of glycerol with fatty acids,commonly called triglycerides. The number of triglycerides in a givennatural fat is a function of the number of fatty acids present andspecificity of the enzyme systems involved in that particularfat-synthesis reaction.

Fats and fatty oils useful in producing shortening consistent with theinvention include cottonseed oil, ground nut oil, soybean oil, sunfloweroil, rape seed oil, sesanie oil, olive oil, corn oil, safflower oil,palm oil, palm kernel oil, coconut oil, and combinations thereof. Oneexample of a shortening useful in a scoopable dough of the inventionincludes a shortening having soybean oil and cottonseed oil. Thisshortening can include soybean oil in an amount of between about 60weight percent and about 95 weight percent, preferably between about 75weight percent and about 85 weight percent, of total shortening andcottonseed oil in an amount of between about 5 weight percent and about30 weight percent, preferably between about 15 weight percent and about25 weight percent, of total shortening.

The scoopable dough of the invention can include any number ofshortening compositions having a variety of physical states and/orphysical forms. Suitable physical states of shortening include liquid,semisolid, and solid. Suitable physical forms of shortening includeplasticized shortening, chip shortening, and noodle shortening.

A chip shortening can include chips in a concentration of about 30weight percent to about 100 weight percent of total shortening.Preferably chip shortening includes chips in a concentration of about 66weight percent to about 84 weight percent of total shortening. A chipcan have an area of between about 40 mm² and about 370 mm², preferablybetween about 75 mm² and about 300 mm², and more preferably betweenabout 75 mm² and about 180 mm². A chip can have a thickness of betweenabout 0.08 cm and about 0.2 cm, preferably between about 0.125 cm andabout 0.175 cm, and more preferably between about 0.14 cm and about 0.16cm.

Although less preferred, a scoopable dough of the invention can includea noodle shortening. A noodle shortening can include a ribbon and/or acylindrical noodle in a concentration of between about 10 weight percentand about 100 weight percent of total shortening, preferably betweenabout 10 weight percent and about 30 weight percent of total shortening.A noodle can have a diameter of between bout ⅛ and about ⅜ inch,preferably about ¼ inch. A noodle can have a length of about 1 inch orless, preferably about ¼ inch to about ½ inch.

A noodle can be used to moderate the attributes provided by a chip tothe baked product. If the noodles are cooled and handled properly theymay even be used to emulate the properties provided by chip shortening.For example, hardened plastic shortening may be extruded through a pipeusing a Graco pump having a die that forms shortening noodles of aspecific diameter. A hardened shortening is more likely provided whenthe process undergoes less shear.

A shortening suitable for use with a scoopable dough of the inventiongenerally has a high solid-to-fat index (SFI). This index measures theratio of solid to fat over a range of temperatures. The greater thisratio, the greater the amount of solid present, which can provide flakytexture and a crisp outer crust. The shortening generally has a meltingpoint of no greater than about 104° F. and preferably no greater thanabout 102° F. The SFI profile typically provides a slope of about −0.9or greater, preferably −0.95 or greater, and more preferably about−0.975 or greater.

The amount of shortening in a scoopable dough of the invention iseffective to provide a baked product having a tender, soft, fluffymouthfeel; a light, flaky texture; and a crisp outer crust. The amountof shortening should not exceed an amount that would provide a bakedproduct having a gummy texture. Yet the amount of shortening should notbe so low that a scoopable dough of the invention provides a bakedproduct having a tough, dry, crumbly texture. The amount of shorteningtypically is in a range of between about 5 weight percent and about 28weight percent, preferably between about 6 weight percent and about 20weight percent, and more preferably between about 7.5 weight percent andabout 15 weight percent.

Humectant

A scoopable dough of the invention further includes a humectant. Ahumectant suitable for use in a scoopable dough of the inventioncontributes to obtaining a desirable water activity (A_(W)). A desirablewater activity refers to an amount of water activity that producesdesirable antimicrobial stability, which allows for a suitable shelflife for a scoopable dough of the invention. Although this invention isnot limited to any particular theory, it is believed that the humectantfacilitates storage stability without requiring a scoopable dough of theinvention to be packaged by deoxygenating and/or hermetically sealingthe package (i.e., packaging under a vacuum).

A suitable shelf life includes storage at temperatures of less thanabout 30° F., preferably less than about 10° F., and more preferablyless than about −10° F. for a time period of about two months,preferably about four months, and more preferably about six months.After thawing, a suitable shelf life also includes storage attemperatures of between about 30° F. and about 50° F., preferablybetween about 35° F. and about 45° F., and more preferably between about38° F. and about 42° F. for a time period of between about one and aboutseven days, preferably about two days, more preferably about three days,and even more preferably about four days.

A humectant suitable for use in a scoopable dough of the inventionincludes sugar and/or nonsugar ingredients that can bind moisture in ascoopable dough of the invention and a baked product made therefrom.Suitable humectant sugars include, for example, fructose, dextrose, cornsyrup, corn-syrup solids, invert syrup, high fructose corn syrup, honey,molasses, maltose, sorbose, mannose, lactose, galactose, sucrose, andthe like.

Suitable nonsugar humectants include, for example, glycerin, glycerol,sorbitol, mannitol, maltitol, xylitol, propylene glycol, hydrogenatedglucose sugar, sugar ester, dextrin, and combinations thereof. In oneembodiment, a scoopable dough of the invention includes a humectanthaving a combination of glycerin, propylene glycol, corn-syrup solids,and sucrose.

The amount of humectant in a scoopable dough of the invention iseffective to provide an A_(W) of less than about 0.97, preferably lessthan about 0.95, and more preferably less than about 0.90. The amount ofhumectant should not exceed an amount that would render a dough of theinvention nonscoopable. Yet the amount of humectant should not be so lowthat a scoopable dough of the invention loses antimicrobial stability.The amount of humectant can be in a range of between about 2 weightpercent and about 15 weight percent, preferably between about 4 weightpercent and 12 weight percent, and more preferably between about 6weight percent and about 10 weight percent.

In one embodiment, a scoopable dough of the invention includes ahumectant having a combination of glycerin, propylene glycol, corn-syrupsolids, and sucrose. Glycerin can be present in an amount of betweenabout 0.4 weight percent and about 1.0 weight percent, preferablybetween about 0.5 weight percent and about 0.8 weight percent, and morepreferably between about 0.6 weight percent and about 0.7 weightpercent. Propylene glycol can be present in an amount of between about0.3 weight percent and about 0.9 weight percent, preferably betweenabout 0.4 weight percent and about 0.7 weight percent, and morepreferably between about −0.45 weight percent and about 0.55 weightpercent. Corn-syrup solids can be present in an amount of between about2 weight percent and about 5 weight percent, preferably between about 3weight percent and about 4 weight percent, and more preferably betweenabout 3.25 weight percent and about 3.75 weight percent. And sucrose canbe present in an amount of between about 0.5 weight percent and about 12weight percent, preferably between about 1 weight percent and about 11weight percent, and more preferably between about 2 weight percent andabout 10 weight percent.

Leavening System

A scoopable dough of the invention also includes a leavening system toincrease the volume and alter the texture of a baked product prepared bya scoopable dough of the invention. A leavening system typicallyincludes a leavening agent and a complementary leavening agent. Aleavening system typically includes an acidic leavening agent and abasic leavening agent. The reaction between the acidic and basicleavening agents triggers a release of carbon dioxide upon contact withmoisture. The carbon dioxide gas aerates a dough during mixing andbaking to provide a light, porous cell structure, fine grain, and atexture with desirable appearance and palatability.

Basic leavening agents suitable for use in a scoopable dough of theinvention include, for example, sodium bicarbonate (i.e., baking soda),potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, and thelike. Typically sodium bicarbonate is the selected basic leavening agentbecause it is stable and relatively inexpensive to produce.

Acidic leavening agents suitable for use in a scoopable dough of theinvention include, for example, sodium or calcium salts of ortho, pyro,and complex phosophoric acids in which at least two active hydrogen ionsare attached to the molecule. Baking acids include monocalcium phosphatemonohydrate (MCP), monocalcium phosphate anhydrous (AMCP), sodium acidpyrophosphate (SAPP), sodium aluminum phosphate (SALP), dicalciumphosphate dihydrate (DPD), dicalcium phosphate (DCP), sodium aluminumsulfate (SAS), glucono-deltalactone (GDL), potassium hydrogen tartrate(cream of tartar), and the like. In one embodiment, the acidic leaveningagent includes sodium aluminum phosphate.

At least a portion of the leavening system is encapsulated. Byencapsulating at least a portion of the leavening system, the chemicalreaction between the acidic and basic leavening agents can be delayed,thereby allowing for a shelf life at temperatures of between about 30°F. and about 50° F. of up to about seven days. The term “at least aportion” includes between about 10 weight percent and about 100 weightpercent, preferably between about 25 weight percent and about 75 weightpercent, and more preferably between about 40 weight percent and about60 weight percent of the leavening system. The granulation of theencapsulated leavening agent can affect the effectiveness of theleavening system.

Preferably the basic leavening agent is encapsulated. And preferably allof the basic leavening agent is encapsulated. In one embodiment, theencapsulated leavening agent includes encapsulated sodium bicarbonate.One type of encapsulated sodium bicarbonate useful for a scoopable doughof the invention includes BAKESHURE® 180 (Balchem, State Hill, N.Y.),which has a fine granulation (particle size is 2% maximum based on #60mesh screen). BAKESHURE® 180 has 49% sodium bicarbonate coated withpartially hydrogenated vegetable oil. Another less preferred type ofencapsulated soda is CAP-SHURE® BC-140-70 (Balchem, State Hill, N.Y.),which contains sodium bicarbonate coated with hydrogenated cottonseedoil.

The evolution of carbon dioxide essentially follows the stoichiometry oftypical acid-base reaction. The amount of basic leavening agent presentdetermines the amount of carbon dioxide evolved, whereas the type ofacidic leavening agent affects the speed at which the carbon dioxide isliberated. The amount of basic leavening agent used in combination withthe acidic leavening agent should be balanced such that a minimum ofunchanged reactants remain in the finished product. An excess amount ofleavening base can impart a bitter flavor to the baked product whileexcess leavening acid can make the baked product tart.

The amount of a leavening system is effective to leaven a baked productprepared from a scoopable dough of the invention. The amount of aleavening system is typically present in an amount of between about 1weight percent and about 5 weight percent, preferably between about 1.25weight percent and 3 weight percent, and more preferably between about1.5 weight percent and about 2.5 weight percent. Typically an acidicleavening agent is present in an amount of between about 0.5 weightpercent and about 2.5 weight percent, preferably between about 0.65weight percent and about 1.5 weight percent, and more preferably betweenabout 0.75 weight percent and about 1.25 weight percent. Typically abasic leavening agent is present in an amount of between about 0.5weight percent and 2.5 weight percent, preferably between about 0.65weight percent and about 1.5 weight percent, and more preferably betweenabout 0.75 weight percent and about 1.25 weight percent.

Additional Ingredients

The dough of the invention can include additives, for example,texture-modifying agents, emulsifiers, hydrocolloids, dough-developingagents, nutritional supplements, flavorings, shelf-life stabilizers,organic acids, binders of metal ions, and the like. Additives can modifytexture or any number of characteristics of a scoopable dough of theinvention or a baked product resulting therefrom.

A texture-modifying agent can improve viscoelastic properties,plasticity, dough development, and the like. Examples of suitabletexture-modifying agents include fats, emulsifiers, hydrocolloids, andthe like.

An emulsifier can influence the texture and homogeneity of the doughmixture, increase dough stability, and improve the eating quality of abaked product. An emulsifier includes nonionic surfactants, anionicsurfactants, and cationic surfactants. Suitable emulsifiers include, forexample, lecithin, monoglycerides and diglycerides of fatty acids,propylene glycol monoesters and diesters of fatty acids, glyceryl-lactoesters of fatty acids, ethoxylated monoglycerides and diglycerides, andthe like.

A hydrocolloid can increase moisture content and improve viscoelasticproperties of a scoopable dough of the invention and crumb texture ofthe baked product by, for example, stabilizing small air cells withinthe dough and binding to moisture. Hydrocolloids include xanthan gum,guai gum, locust bean gum, and the like.

A dough-developing agent can enhance the viscosity, texture, andplasticity of a scoopable dough of the invention. Any number ofdough-developing agents can be used including, for example,azodicarbonamide, diacetyl tartaric acid ester of monoglycerides anddiglycerides, potassium sorbate, and the like.

A nutritional supplement such as, for example, vitamins, minerals,proteins, and the like can be added to a scoopable dough of theinvention. examples of nutritional supplements include thiamin,riboflavin, niacin, iron, calcium, and the like.

Flavorings such as, for example, sweeteners, spices, and specificflavorings (e.g., butter flavoring) can be added to a scoopable dough ofthe invention. Sweeteners include, for example, regular and highfructose corn syrup, sucrose (cane or beet sugar), dextrose, and thelike.

Shelf-life stabilizers such as, for example, preservatives and moldinhibitors can be added to a scoopable dough of the invention. Suitableshelf-life stabilizers include, for example, sodium salts of propionicor sorbic acids, sodium diacetate, vinegar, monocalcium phosphate,lactic acid, and the like.

A scoopable dough of the invention can also include an organic acid. Anorganic acid can be effective against a scoopable dough of the inventionlosing its natural color and beginning to darken (known as doughgraying). Examples of suitable organic acids include citric acid,ascorbic acid, malic acid, tartaric acid, oxalic acid, and the like. Anorganic acid can be included in an amount effective to provide a pH in arange of between about 5 and about 8.5, preferably between about 7.25and about 8.25, and more preferably between about 7.5 and about 8. Lessorganic acid can be added when a scoopable dough of the inventionincludes flour having flour enrichments with reduced iron. This ispreferred because excess organic acid can adversely impact flavor andtexture.

A scoopable dough of the invention can also include a binder of metalions. Some metal ions can help catalyze enzymatic reactions that canresult in dough graying. Thus, a binder of metal ions can be effectiveagainst a scoopable dough of the invention losing its natural color.Examples of binders of metal ions include metal chelators and organicacids. A metal chelator can include, for example, ethylenediaminetetraacetate (EDTA). An organic acid can include an organic acidas described above.

Table 1 illustrates the useful, preferred, and more preferred ranges ofthe flour, protein supplement, shortening, humectant, and leaveningsystem included in a scoopable dough of the invention.

TABLE 1 Ingredients in a Scoopable Dough of the Invention Weight PercentIngredient Useful Preferred More Preferred Flour 30 to 51  33 to 48 36to 45 Protein Supplement 0.5 to 4   0.75 to 3.5 1 to 3 Shortening  5 to28  6 to 20 7.5 to 15  Humectant  2 to 15  4 to 12  6 to 10 Leaveningsystem 1 to 5 1.25 to 3   1.5 to 2.5 Acidic Leavening Agent 0.5 to 2.50.65 to 1.5 0.75 to 1.25 Basic Leavening Agent 0.5 to 2.5 0.65 to 1.50.75 to 1.25

A scoopable dough of the invention can be free of emulsifiers andindividually free of any of the respective additional ingredients suchas a hydrocolloid, a dough-developing agent, a nutritional supplement, ashelf-life stabilizer, an organic acid, or a binder of metal ions.

A scoopable dough of the invention can be stored in a can, a bucket, apail, a pouch, a sleeve, and the like. Preferably the scoopable dough ofthe invention is stored in a bucket. One advantage of storing the doughin a bucket includes ease of use because the dough can be scooped fromthe bucket in an amount suitable for baking and aliquoted onto an itemsuitable for baking the dough such as, for example, a cookie sheet, ajelly-roll pan, a pie plate, a bread pan, muffin tin, etc., and thelike. The term “scooped” as used herein includes removed, taken, lifted,spooned, and the like. The term “aliquoted” as used herein includesdropped, placed, distributed, and the like after being scooped andaliquoted a dough of the invention can be baked.

One advantage of a scoopable dough of the invention includes its abilityto be re-stored at refrigeration temperatures after the dough containerhas been opened and the dough has been used to prepare a baked productbut some dough still remains. This leftover dough can be re-stored andused at a later time.

Another advantage of a scoopable dough of the invention is that thescoopable dough need not be packaged under a vacuum.

Preparation

A scoopable dough of the invention can generally be prepared by mixingthe above-described ingredients to form a dough, depositing the dough,and freezing the dough. To prepare a scoopable dough of the invention,the dough is processed so that it is underdeveloped. That is, the doughis processed so that it has a structure suitable for holding its shapebut not developed enough to have a developed bread-dough structure.

To process an underdeveloped dough, the dough is generally subjected tolow shear and low work input during the mixing of the dough and thedepositing of the dough. The term “low shear” refers to keeping theforce applied to the dough in the lateral direction low enough toprocess an underdeveloped dough. And the term “low work input” refers tokeeping the level of power times time low enough to process anunderdeveloped dough. Low shear and low work input can be achieved by,for example, keeping the mixing time short enough to provide adequateingredient integration, using a wide thread auger, eliminating excessivepumping in the depositor system, and the like.

Mixing a Scoopable Dough of the Invention

A scoopable dough of the invention can be prepared by using one-stagemixing to combine the ingredients. One-stage mixing refers to thesequence in which the ingredients are combined. For a scoopable dough ofthe invention, all dry ingredients such as, for example, flour,shortening, etc., are blended prior to adding the liquid ingredientssuch as, for example, water, ;butter flavor, propylene glycol, glycerin,etc. The dry ingredients and liquid ingredients are mixed until theingredients are substantially uniformly integrated. This mixing sequenceis effective to prevent the flour from hydrating and resulting in anoverdeveloped dough.

A scoopable dough of the invention can be mixed in any mixer suitablefor combining the ingredients in a manner with low shear and low workinput. An example of a suitable mixer includes a Horizontal Bar mixer(Champion, Joliet, Ill.). During mixing, the scoopable dough of theinvention is desirably maintained at a temperature that reduces thelikelihood that the leavening system will react, maintains the structureof the shortening, and facilitates freezing of the dough. Typically thetemperature should be in a range of between about 45° F. and about 70°F., preferably between about 50° F. and about 65° F., and morepreferably between about 56° F. and about 62° F.

Preferably the mixer is equipped with a refrigeration system such as,for example, a jacketed glycol coolant, to maintain the scoopable doughof the invention within the desirable temperature range.

To maintain the desirable temperature, water added to the dryingredients should be at a temperature suitable for maintaining thedough at the desirable temperature. Preferably the water is at atemperature of between about 33° F. and 36° F. To bring the water to atemperature suitable for maintaining the dough at the desirabletemperature, a portion of the water can be replaced by shaved or crushedice. The amount and size of the shaved or crushed ice can be determinedso that the ice can melt in the water and/or dough during mixing withoutleaving ice in the mixed and/or deposited dough. If ice remains in themixed and/or deposited dough, wet spots will appear in the dough, whichis undesirable. The size of the shaved or crushed ice can typically beup to about ¼ inch. The portion of water that is replaced by shaved icecan be up to about 20 weight percent of total water.

The scoopable dough of the invention is mixed at a speed and time thatare suitable for maintaining low shear and low work input. For example,when the dry ingredients are blended in a Horizontal Bar mixer, theingredients can be mixed at a speed in a range of between, for example,about 32 and about 40 rpm. This blending can occur over a time ofbetween, for example, about 28 seconds and about 60 seconds.

When the liquid ingredients are added to the blended dry ingredients ina Horizontal Bar mixer, the ingredients can be mixed, for example, forabout 1.5 minutes to about 2 minutes at a speed of, for example, betweenabout 32 rpm and 40 rpm. The speed can then be increased to between, forexample, about 64 rpm and about 80 rpm for about 1.5 minutes to about 2minutes. These times and speeds are merely illustrative and can varydepending on the amount of scoopable dough being mixed.

After mixing, a scoopable dough of the invention desirably has atemperature of between about 45° F. and about 70° F., preferably betweenabout 50° F. and about 65° F., and more preferably between about 56° F.and about 62° F. Also after mixing, a scoopable dough of the inventiontypically has desirable viscoelastic properties, for example, desirabledough consistency or desirable torque profile. More particularly, ascoopable dough of the invention typically has a dough consistencyranging from between about 300 B.U. and about 1,200 B.U., preferablybetween about 400 B.U. and about 1,000 B.U., and more preferably betweenabout 500 B.U. and about800 B. U. according to a Farinographmeasurement. Similarly, a scoopable dough of the invention can have atorque profile in a range of about 0.3 N·cm and up to greater than about3 N·cm, preferably between about 0.6 N·cm and about 2.8 N·cm, and morepreferably between about 0.9 N·cm and about 2.5 N·cm according to aHaake measurement.

Depositing a Scoopable Dough of the Invention

After the scoopable dough of the invention is mixed, it can be depositedinto a desirable container. Depositing a scoopable dough of theinvention includes transferring the scoopable dough of the inventioninto any suitable container such as, for example, a pail, a pouch, asleeve, a bucket, etc. The term “transfer” includes extrusion, deposit,dump, pump, proportion, auger, and the like.

A scoopable dough of the invention can be transferred to any suitablecontainer by any method effective for maintaining low shear and low workinput. For example, a scoopable dough of the invention can be placedinto the hopper of a Vemag Extruder (Robert Reiser and Company, Inc.,Canton, Mass.), which extrudes the scoopable dough of the invention intothe suitable container. Preferably the container is a bucket or a pail.

During depositing and after being deposited into a container, thecontainer need not be deoxygenated and/or hermetically sealed (i.e.,packaged under a vacuum).

Freezing a Scoopable Dough of the Invention

After a scoopable dough of the invention is deposited into a container,the scoopable dough of the invention is frozen to a temperature suitablefor shipping the scoopable dough of the invention. A scoopable dough ofthe invention is preferably frozen as quickly and completely aspossible. A scoopable dough of the invention can be frozen at atemperature of between about −10° F. and about −15° F. Generally thisfreezing process reduces the temperature of the scoopable dough of theinvention to at least 0° F.

This invention will be further characterized by the following examples.These examples are not meant to limit the scope of the invention, whichhas been fully set forth in the foregoing description. Variations withinthe scope of the invention will be apparent to those skilled in the art.

EXAMPLES

The following examples depict a nonlimiting illustration of the variousattributes of the invention when prepared.

Working Example 1 Exemplary Scoopable Dough According to the Invention

To prepare a scoopable dough of the invention, the ingredients arecombined by one-stage mixing in a Horizontal Bar mixer equipped with ajacketed glycol coolant. For each scoopable dough formulation, all ofthe dry ingredients (flour, hydrogenated vegetable shortening,shortening chips and/or pellets, sugar, SALP, citric acid, salt,corn-syrup solids, albumin, caseinate, buttermilk solids, dextrose,encapsulated soda, cheese powder, and cheese pieces) were blended at aspeed of between about 32 rpm and about 40 rpm for about 30 seconds.

The liquid ingredients (water, butter flavor, propylene glycol,glycerin, and yellow no. 5) were then added. The added water, whichcontained shaved ice in an amount of about 10 weight percent of totalwater, was at a temperature of between about 33° F. and about 36° F. Theliquid and dry ingredients were then mixed from about 1.5 to about 2minutes at a speed of between about 32 rpm and 40 rpm. The speed wasthen increased to between about 64 rpm and about 80 rpm for about 1.5minutes.

After mixing, the scoopable dough of the invention was at a temperatureof between about 56° F. and about 62° F.

The scoopable dough of the invention was transferred to the hopper of aVemag Extruder, which extruded the dough in an amount of about 15+0.1pounds of scoopable dough every 5 to 6 seconds.

The scoopable dough of the invention was then frozen at a temperature ofbetween about −10° F. and about −15° F. And the final temperature of thescoopable dough was about 0° F.

The ingredients for four illustrative types of drop biscuits are shownin Table 2.

TABLE 2 Examples of Drop Biscuits Prepared From A Scoopable Dough of theInvention Weight Percent Ingredients General Biscuit Southern StyleCheese Sweet Hard Wheat Flour 9.40 9.44 8.11 10.50 Soft Wheat Flour33.77 33.73 29.22 33.26 Hydrogenated 2.43 2.43 2.12 1.65 VegetableShortening Shortening Chips 9.70 12.12 10.58 6.00 Shortening Pellets2.42 — — — Sugar 2.00 2.00 2.00 10.00 SALP 1.08 1.08 1.08 1.08 CitricAcid 0.08 0.08 0.08 0.08 Salt 1.01 1.01 1.51 1.01 Corn-Syrup Solids 3.623.62 3.62 3.62 Albumin 0.60 0.60 0.60 0.60 Caseinate 0.71 0.71 0.71 0.71Buttermilk Solids 2.03 2.03 2.03 2.03 Dextrose 0.13 0.13 0.13 0.13Encapsulated Soda 2.16 2.16 2.16 2.16 (50%) Glycerin 0.64 0.64 0.64 0.64Propylene Glycol 0.49 0.49 0.49 0.49 Butter Flavor 0.03 0.03 0.03 0.03Water 27.70 27.70 24.00 25.99 Cheese Powder — — 1.17 — Cheese Pieces — —9.72 — Yellow No. 5 — — — 0.02 Total 100.00 100.00 100.00 100.00

The ingredients for the formulations were provided as follows:Hydrogenated Vegetable Shortening (Vegetable Shortening; AC HurnkoCorp.; Memphis, Tenn.); Shortening Chips (Hydrogenated Shortening Chips;Golden Foods; Louisville, Ky.); Shortening Pellets (Mini ChunkShortening F327X; Bunge Foods, Bradely, Ill.); Sugar (Crystal SugarStandard Granulation; United Sugars Corp.; Minneapolis, Minn.); SALP(Levn-Lite; Solutia INC. (Monsanto); St. Louis, Mo.); Citric Acid(#114-830 Citric Acid; ADM; North Kansas City, Mo.); Salt (Culinox 999,Food Grade Salt; Morton International; Chicago, Ill.); CSS (Maltrin M200Corn Syrup Solids; Grain Processing Corp.; Muscatin, Iowa); Albumin(Dried Egg Whites; Primera Foods; Cameron, Wis.); Caseinate (Ecco 2300Sodium Caseinate; Erie Foods International; Erie, Ill.); Buttermilk (DrySweet Cream Buttermilk; Dairy America, Inc.; Dublin, Calif.); Dextrose(CLINTOSE Dextrose Monohydratc; ADM Corn Sweeteners, Decatur, Ill.);Encapsulated Soda 50% (Bakesure® 180; Balchem Corp.; Srate Hill, N.Y.);Glycerin (Superol Glycerin (99.7%); Procter and Gamble Company;Cincinnati, Ohio); Propylene Glycol (Propylene Glycol, U.S.P.; Harrisand Ford; Indianapolis, Ind.); Butter Flavor (Natural Butter WONF#12331; SKW Biosystems Inc.; Waukesha, Wis.); Yellow #5 (Yellow 5/Red 40#993809499; CHR Hansen-ITC; Cincinnati, Ohio); Hard Wheat Flour (WheatFlour; ADM; North Kansas City, Mo.); Soft Wheat Flour (American BeautyHigh Ratio Cake Flour; ConAgra; Omaha, Nebr.); Cheese-Flavored Pieces(Cheese-Flavored Pieces; Shade Foods; New Century, Kans.); and N&ACheese Flavor (N&A Cheese Flavor; Givaudan Roure; Cincinnati, Ohio).

Working Example 2 Characterization of a Scoopable Dough of the Invention

The viscoelastic properties (that is, dough consistency and torqueprofile) of a scoopable dough of the invention were determined by makingFarinograph measurements and Haake measurements. The samples studied areshown in Tables 3 and 4. These samples were prepared as described inExample 1, and the ingredients were obtained from the same manufacturersas described in Example 1.

TABLE 3 Dough Samples Studied by Farinograph and Haake MeasurementsIngredient A % B % C % D % E % F % G % H % I % Hard Wheat (HW) Flour9.72 7.80 10.65 0.00 0.00 0.00 35.43 44.17 48.41 Soft Wheat (SW) Flour34.45 27.63 37.76 35.43 44.17 48.41 0.00 0.00 0.00 Hydrog. Veg.Shortening 2.43 1.95 2.66 1.95 2.43 2.66 1.95 2.43 2.66 Shortening Chips9.70 7.78 10.63 7.78 9.70 10.63 7.78 9.70 10.63 Shortening Pellets 2.421.94 2.65 1.94 2.42 2.65 1.94 2.42 2.65 Pre-mix 11.26 9.03 12.34 9.0311.26 12.34 9.03 11.26 12.34 Encapsulated Soda 50% 2.16 1.73 2.37 1.732.16 2.37 1.73 2.16 2.37 Glycerin 0.64 0.51 0.70 0.51 0.64 0.70 0.510.64 0.70 Prop. Glycol 0.49 0.39 0.54 0.39 0.49 0.54 0.39 0.49 0.54Butter Flavor 0.03 0.02 0.03 0.02 0.03 0.03 0.02 0.03 0.03 Water 26.7041.22 19.66 41.22 26.70 19.66 41.22 26.70 19.66 Total 100.00 100.00100.00 100.00 100.00 100.00 100.00 100.00 100.00 Flour:water ratio 1.650.86 2.46 0.86 1.65 2.46 0.86 1.65 2.46 HW flour % = HW/(HW + SW) × 10028.0 28.0 28.0 0.0 0.0 0.0 100.0 100.0 100.0

TABLE 4 Dough Samples Studied by Farinograph and Haake MeasurementsIngredient J % K % L % M % N % O % P % Q % R % S % HW Flour 10.40 10.099.25 8.65 9.06 8.88 0.00 41.18 0.00 45.87 SW Flour 36.86 35.77 32.7930.65 32.11 31.46 41.18 0.00 45.87 0.00 Hydrog. Veg. Shortening 2.602.52 2.31 2.16 2.27 2.22 2.27 2.27 2.52 2.52 Shortening Chips 10.3810.07 9.23 8.63 9.04 8.86 9.04 9.04 10.07 10.07 Shortening Pellets 2.592.51 2.30 2.15 2.26 2.21 2.26 2.26 2.51 2.51 Pre-mix 12.05 11.69 10.7210.02 10.50 10.28 10.50 10.50 11.69 11.69 Encapsulated Soda 50% 2.312.24 2.06 1.92 2.01 1.97 2.01 2.01 2.24 2.24 Glycerin 0.68 0.66 0.610.57 0.60 0.58 0.60 0.60 0.66 0.66 Prop. Glycol 0.52 0.51 0.47 0.44 0.460.45 0.46 0.46 0.51 0.51 Butter Flavor 0.03 0.03 0.02 0.02 0.02 0.020.02 0.02 0.03 0.03 Water 21.58 23.89 30.24 34.78 31.67 33.06 31.6731.67 23.89 23.89 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00100.00 100.00 100.00 Flour:water ratio 2.19 1.92 1.39 1.13 1.3 1.22 1.301.30 1.92 1.92 HW flour % = HW/(HW + SW) × 100 28.0 28.0 28.0 28.0 28.028.0 0.0 100.0 0.0 100.0Farinograph Measurement

Dough consistency can be determined by a Farinograph measurement. AFarinograph measurement measures a dough's resistance to mixing.

The samples were formulated as shown in Tables 3 and 4. All samples wereevaluated immediately after being mixed (fresh) and then some werefrozen, thawed, and then stored at a temperature of between 35° and 45°F. The stored samples were evaluated after 1, 3, or 5 days.

To make the Farinograph measurement, a 480 gram sample of each of theformulations shown in Tables 3 and 4 was placed in a jacketed bowl,which was at a temperature of 60° F., equipped with a sigma blade (C.W.Brabender Instruments, Inc. South Hackensack, N.J.). The sample wasplaced in a Farinograph (C.W. Brabender Instruments, Inc. SouthHackensack, N.J.) and measurements were taken for a time periodeffective for determining a peak amplitude.

The Farinograph was operated according to the manufacturer'sinstructions. The peak amplitude was identified and recorded. The peakamplitude provides the dough consistency.

The peak amplitudes obtained for each sample are shown in Table 5.

TABLE 5 Peak Amplitudes for Samples (B.U.) Storage Time (Days) A B C D EF G H I J Fresh 700 NR —• NR 640 1130 NR 750 1300 1130 Storage Time(Days) A K L M N O P Q R S Fresh 660 1070 520 NR* NR NR 410 620 840 11601 560 — — — — — 270 550 870 1260 3 650 — — — — — 240 580 710 1170 5 610— — — — — NR 510 750 1130 *NR indicates that the measurement could notbe taken because the properties were not within the scope of theinstrument. •indicates that the measurement was not taken on that day.

For samples A, P, Q, R, and S, another Farinograph test was conducted toprovide duplicate results. The results are shown in Table 6.

TABLE 6 Peak Amplitudes for Samples (B.U.) Storage Time Samples (Days) AP Q R S Fresh 700 370 550 720 1250 1 720 380 540 720 1100 3 650 NR 550700 1170 5 600 NR 440 —* — *indicates that these measurements were nottaken on that day.Haake Measurement

The torque profile for each of the samples shown in Tables 3 and 4 wasdetermined. All samples were evaluated immediately after being mixed(fresh) and then some were frozen, thawed, and then stored at atemperature of between 350 and 45° F. The stored samples were evaluatedafter 1, 3, or 5 days. Each sample was studied in triplicate, and theaverage torque profile was determined (shown in Tables 9 and 10). FIG. 1shoes one example of the torque profile collected for Sample A, which isa preferred formulation for a scoopable dough of the invention.

The Haake measurements were determined using a Haake VT550 viscometer(Haake Co., Paramus, N.J.) having a transducer head of 3 N·cm. Theviscometer produced a torque profile by carrying out a vane test with afour-bladed vane rotated at a constant rate over a period of time. Toevaluate the samples, the following test settings were used (Table 7).

TABLE 7 Haake Test Settings Four-Bladed Vane D = 20 mm, H = 20 mmRotational Speed 0.10 rpm Sample Weight 400 g Container Smallcylindrical plastic container with D = 90 mm, H = 92 mm Test Time 300seconds

To carry out the test, a 400 gram sample was placed in a container, andthe sample and the container were equilibrated to about 60° F. +/−2° F.

The container was then placed in a viscometer and centered underneath a20 mm by 20 mm vane. The vane was lowered into the sample until it wasat least halfway submerged. The viscometer was then zeroed, and themeasurement was initiated and run for a period of about 300 seconds. Themaximum value on a torque-time curve was recorded. The samples weretested in triplicate and the average value for each sample is shown inTable 8. The error on triplicate replications was about 12%.Batch-to-batch error with this technique can be about 20%. It isbelieved that this error may be introduced by the presence of solidshortening in the form of pellets or chips.

TABLE 8 Torque Profile for Samples (N · cm) Storage Time (Days) A B C DE F G H I J Fresh 1.91 0.10 >3* 0.02 1.59 >3 0.04 2.22 >3 >3 StorageTime (Days) A K L M N O P Q R S Fresh 2.33 >3 0.78 0.19 0.45 0.24 0.470.92 2.8 >3 1 >3 — — — — — 0.55 0.90 >3 >3 3 >3 — — — — — 0.421.01 >3 >3 5 >3 — — — — — 0.31 0.80 >3 >3 — indicates that themeasurement was not taken on that day. *>3 indicates that the torqueprofile exceeded the maximum limit of the Haake Viscometer.For samples A, P, Q, R, and S, another Haake test was conducted toprovide duplicate results. These results are shown in Table 9.

TABLE 9 Torque Profile for Samples (N · cm) Storage Time Samples (Days)A P Q R S Fresh 1.55 0.41 0.75 2.16  >3* 1 >3 0.66 0.86 >3 >3 3 1.910.39 0.75 >3 >3 5 2.02 0.31 0.67 —* — *— indicates that the measurementwas not taken on that day. *>3 indicates that the torque profileexceeded the maximum limit of the Haake Viscometer.

The scoopable dough of the invention was determined to have a torqueprofile of about 0.30 N·cm to greater than 3 N·cm. Because the HaakeViscometer used a 3 N·cm transducer head, torque profiles above 3 N·cmcould not be determined.

The yield stress of a scoopable dough of the invention can also bedetermined from the torque profile. Yield stress for each scoopabledough can be determined according to the following approximation:$\tau = \frac{T}{\frac{\pi\quad D^{3}}{2}\left( {\frac{H}{D} + \frac{1}{3}} \right)}$

where τ=yield stress (Pa)

-   -   T=torque (N·m)    -   D=vane diameter (D=0.020 m)    -   H=vane height (H=0.020 m)

Thus, yield stress can be determined from torque according to thefollowing:τ=59683×T.

The preferred formulations were graphed as a function of totalflour-to-water ratio versus percent of hard wheat flour. FIG. 2 showspreferred formulations being in the range of, and including, therectangle identified by formulations P, Q, R, and S, which wereidentified as being firm enough to retain their shape upon baking butthin enough to relax somewhat during baking to create, for example, arough-textured appearance. Formulation A is identified as a morepreferred formulation. Thus, formulations having a flour-to-water ratioof between about 1.30:1 and 1.92:1 were shown to be preferred based onthe Farinograph and Haake measurements.

It should be noted that, as used in this specification and the appendedclaims, the singular forms “a,” “an,” and “the” include plural referentsunless the content clearly dictates otherwise. Thus, for example,reference to a scoopable dough of the invention including “a humectant”includes one or more humectants. Similarly, a reference to a scoopabledough of the invention including “an additive” includes one or moreadditives.

Although embodiments of the invention have been described above, it isnot limited thereto, and it will be apparent to persons skilled in theart that numerous modifications and variations form part of the presentinvention insofar as they do not depart from the spirit, nature, andscope of the claimed and described invention.

1. A scoopable dough comprising: (vii) flour, the flour being present inan amount effective for providing structure to the dough; (viii) aprotein supplement, the protein supplement being present in an amounteffective for providing structure to the dough; (ix) a shortening, theshortening being present in an amount effective for providing adesirable physical texture to the dough; (x) a humectant, the humectantbeing present in an amount effective for providing an A_(W) of less thanabout 0.97; (xi) a leavening system comprising a leavening agent and acomplementary leavening agent, the leavening system having between about10 weight percent and about 100 weight percent of the leavening agent,the complementary leavening agent, or a mixture thereof encapsulated,and the leavening system being present in an amount effective forleavening a baked product prepared from the dough; and water, the waterbeing present in an amount effective for providing a flour-to-waterratio in a range of between about 2:1 and about 1:1.
 2. The scoopabledough of claim 1 further comprising a dough consistency of between about300 B.U. and about 1,200 B.U. within 10 minutes of mixing the dough. 3.The scoopable dough of claim 1 further comprising a torque profile ofabout 0.3 N·cm to greater than about 3 N·cm within 10 minutes of mixingthe dough.
 4. The dough of claim 1, wherein the dough is storage stableat ambient pressure.
 5. The scoopable dough of claim 1, the flourcomprising soft wheat flour and hard wheat flour in a ratio of softwheat flour to hard wheat flour of between about 2.2:1 and about 4:1. 6.The scoopable dough of claim 1, wherein the flour comprises a flour withlow polyphenol oxidase activity.
 7. The scoopable dough of claim 1,wherein the flour comprises a flour enrichment having reduced iron. 8.The scoopable dough of claim 1, wherein the flour is present in anamount of between about 30 weight percent and about 51 weight percent.9. The scoopable dough of claim 1, wherein the flour-to-water ratio isbetween about 1.9:1 and about 1.3:1.
 10. The scoopable dough of claim 1,wherein the protein supplement is present in an amount of between about0.5 weight percent and about 4 weight percent.
 11. The scoopable doughof claim 1, wherein the protein supplement comprises albumin, caseinate,wheat protein, or mixture thereof.
 12. The scoopable dough of claim 1,wherein the shortening is present in an amount of between about 5 weightpercent and about 28 weight percent.
 13. The scoopable dough of claim 1,wherein the shortening comprises hydrogenated vegetable shortening. 14.The scoopable dough of claim 1, wherein the humectant is present in anamount effective for providing an A_(W) of less than about 0.95.
 15. Thescoopable dough of claim 1, wherein the humectant comprises glycerin,propylene glycol, corn syrup solids, sucrose, or a mixture thereof. 16.The scoopable dough of claim 1, wherein the leavening system comprisesbaking soda, a complementary leavening agent, and encapsulated bakingsoda.
 17. The scoopable dough of claim 16, wherein the leavening systemcomprises a complementary leavening agent and encapsulated baking soda.18. The scoopable dough of claim 1, wherein 100 weight percent of theleavening system is encapsulated.
 19. The scoopable dough of claim 1,further comprising citric acid in an amount effective to provide thescoopable dough with a pH between about 7.25 and about 8.25.
 20. Thescoopable dough of claim 1, wherein the dough is packaged in a can, abucket, a pail, a pouch, or a sleeve.
 21. A baked product prepared fromthe dough of claim
 1. 22. The scoopable dough of claim 1, wherein theprotein supplement comprises wheat protein.
 23. The scoopable dough ofclaim 1, wherein the dough is shelf stable after storage without storageunder a vacuum for between about 2 months and about 6 months at freezingtemperatures and shelf stable after thawing without storage under avacuum for between about 1 day and about 7 days at refrigerationtemperatures.
 24. A scoopable dough comprising: (vii) about 30 weightpercent to about 51 weight percent flour; (viii) about 0.5 weightpercent to about 4 weight percent protein supplement; (ix) about 5weight percent to about 28 weight percent shortening; (x) about 2 weightpercent to about 15 weight percent humectant, the humectant beingpresent in an amount effective to provide an A_(W) less than about 0.97;(xi) about 1 weight percent to about 5 weight percent leavening system,wherein the leavening system has between about 10 weight percent andabout 100 weight percent of the leavening agent, the complementaryleavening agent, or a mixture thereof encapsulated, and the leaveningsystem being present in an amount effective for leavening a bakedproduct prepared from the dough; and water, in an amount effective forproviding a flour-to-water ratio in a range of between about 2:1 andabout 1:1.
 25. The scoopable dough of claim 24 further comprising adough consistency of between about 400 B.U. and about 1,000 B.U. within10 minutes of mixing the dough.
 26. The scoopable dough of claim 24further comprising a torque protile of between about 0.6 N·cm and about2.8 N·cm within 10 minutes of mixing the dough.
 27. The scoopable doughof claim 24, wherein the dough is storage stable at ambient pressure.28. The scoopable dough of claim 24, wherein the flour comprises softwheat flour and hard wheat flour in a ratio of soft wheat flour to hardwheat flour is between about 2.4:1 and about 3.8:1.
 29. The scoopabledough of claim 24, wherein the flour comprises a flour with lowpolyphenol oxidase activity.
 30. The scoopable dough of claim 24,wherein the flour comprises a flour enrichment having reduced iron. 31.The scoopable dough of claim 24, wherein the flour is present in anamount of between about 33 weight percent about 48 weight percent. 32.The scoopable dough of claim 24, wherein the flour-to-water ratio isbetween about 1.8:1 and about 1.4:1.
 33. The scoopable dough of claim24, wherein the protein supplement is present in an amount of betweenabout 0.75 weight percent and about 3.5 weight percent.
 34. Thescoopable dough of claim 24, wherein the protein supplement comprisesalbumin, casinate, wheat protein or mixtures thereof.
 35. The scoopabledough of claim 24, wherein the shortening is present in an amount ofbetween about 6 weight percent and about 20 weight percent.
 36. Thescoopable dough of claim 24, wherein the shortening compriseshydrogenated vegetable shortening.
 37. The scoopable dough of claim 24,wherein the humectant is present in an amount effective for providing anA_(W) of less than about 0.90.
 38. The scoopable dough of claim 24,wherein the humectant is present in an amount of between about 4 weightpercent and about 12 weight percent.
 39. The scoopable dough of claim24, wherein the humectant comprises glycerin, propylene glycol,corn-syrup solids, sucrose, or a mixture thereof.
 40. The scoopabledough of claim 24, wherein the leavening system comprises baking soda, acomplementary leavening agent, and encapsulated baking soda.
 41. Thescoopable dough of claim 40, wherein the leavening system comprises acomplementary leavening agent and encapsulated baking soda.
 42. Thatscoopable dough of claim 24, wherein 100 weight percent of the leaveningsystem is encapsulated.
 43. The scoopable dough of claim 24, furthercomprising citric acid in an amount effective to provide the scoopabledough with a pH in a range of between about 7.25 and about 8.25.
 44. Thescoopable dough of claim 24, wherein the dough is packaged in a can, abucket, a pail, a pouch, or a sleeve.
 45. A baked product prepared fromthe dough of claim
 24. 46. A scoopable dough prepared by a methodcomprising: (ii) blending dry ingredients to form a mixture of dryingredients, the dry ingredient comprising: flour in an amount ofbetween about 30 weight percent and about 51 weight percent; a proteinsupplement in an amount of between about 0.5 weight percent and about 4weight percent; a shortening in an amount of between about 5 weightpercent and about 28 weight percent; a humectant in an amount of betweenabout 2 weight percent and about 15 weight percent, the humectant beingpresent in an amount effective for providing an A_(W) less than about0.97; and a leavening system in an amount of between about 1 weightpercent and about 5 weight percent, the leavening system having betweenabout 10 weight percent and about 100 weight percent of the leaveningagent, the complementary leavening agent, or a mixture thereofencapsulated, and the leavening system being present in an amounteffective for leavening a baked product prepared from the dough; and(ii) mixing water with the mixture of dry ingredient under low shear andlow work input until the ingredients are substantially integrated toform a dough, the water being present in an amount effective forproviding a flour-to-water ratio in a range of between about 2:1 andabout 1:1, wherein the mixing step is maintained at a temperature ofbetween about 45° F. and about 70° F.
 47. A baked product prepared fromthe dough of claim
 46. 48. A method of preparing a scoopable doughcomprising: (iii) blending flour, a protein supplement, a shortening,and a humectant to form a mixture of dry ingredients; and (iv) mixingwater with the mixture of dry ingredients under low shear and low workinput until the ingredients are substantially integrated to form ascoopable dough, wherein the mixing step is maintained at a temperatureof between about 45° F. and about 70° F.
 49. The method of claim 48,further comprising depositing the scoopable dough under low shear andlow work input into a container comprising a pail, a pouch, a sleeve, ora bucket.
 50. The method of claim 48, further comprising freezing thescoopable dough to a temperature of at least 0° F.